Chicken Tikka Masala

Chicken Tikka Masala is a very popular Indian dish and is served in restaurants around the world. This dish is a wonderful combination of grilled chicken, marinated in yogurt sauce and served in a creamy tomato based tangy but spicy sauce.

For those weight-watchers out there, the comforting fact is that this version does not have heavy cream in it but tastes as good or even better than the regular version. 

Serves 6

Ingredients

2 1/4 Lb - Chicken breast or split breast(Cut into bite-size pieces)

4 long skewers

Marinade

1/2 C - Yogurt

1 1/2 inch - Fresh ginger

12 cloves - Garlic

1 1/2 Tsp - Chilly powder

1/2 Tsp - Turmeric powder

1/2 Tsp - Ground cumin/Jeera

2 Tsp - Coriander powder

1 1/2 Tsp - Dry Fenugreek (Methi) leaves

1/2 Tsp - Freshly ground black pepper

1/4 Tsp - Chat Masala

1/4 Tsp - Garam Masala

Salt to taste

For Tomato Gravy/Sauce

3Tbsp - Butter/Ghee or Oil

4 clove - Garlic, minced

1 1/2 C - Chopped Onion

2 1/2 C - Chopped Tomato

1/2 Tsp - Cumin powder/Jeera powder

1/4 Tsp - Turmeric powder

1 Tsp - Chilly powder

1 1/2 Tsp - Dry Methi/Fenugreek leaves

1 1/2 C - Whole Milk (*Refer Notes)

Salt, or to taste

Garnish

1/4C - Chopped fresh cilantro

1 Tbsp - Butter/ Ghee (optional)

 Directions

• Grind ginger, garlic, chilly powder, cumin, black pepper, turmeric, chat masala, garam masala, salt, methi leaves and coriander powder in a blender with 3 tablespoons of yogurt.
• Add the paste to the rest of the yogurt and mix well.
• Stir in chicken, cover, and refrigerate for atleast 1 hour.
• Preheat the grill on high heat.
• Lightly oil the grill grates. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5-6 minutes on each side. Do not over-cook as it will make the meat tough and rubbery
• Melt butter in a large, heavy skillet over medium heat.
• Saute garlic and onion and cook until the onions are brown in color.
• Season with cumin, chilly powder, salt, turmeric.
• Crush the methi leaves between the palm of your hands and add it to the pan.
• Stir in chopped tomatoes and cook until the tomatoes loose their texture.
• Now transfer the cooked onion-tomato mixture to a blender and blend to make a sauce
• Transfer the sauce back to the pan and add whole milk.
• Simmer on low heat until sauce thickens, about 20 minutes.
• Add grilled chicken, and simmer for 10 minutes.
• Transfer to a serving platter, and garnish with fresh cilantro.

Notes and Tips

• You can substitute whole milk with 1Cup heavy cream.
• You can substitute fresh chopped tomatoes with tinned tomatoes.
• You can grill the chicken tikka on a outdoor grill or stove top grill.